Of all of the Thanksgiving fixings, dressing is by far my favorite. I could honestly just have stuffing for Thanksgiving dinner and I would be perfectly happy! Of all the dressings I've had, my mom makes the absolute best. She always stuffs the turkey with the dressing, making for wonderfully moist and savory stuffing. Her Thanksgiving dressing calls for mushrooms and herbs, which make the flavors earthy and autumnal. She also adds cranberries and walnuts, which add a pop of flavor and texture to every bite. As I write this, I realize I need to make dressing more often.
This Thanksgiving dressing is a rendition of my mom's recipe. In addition to being flavorful and the perfect addition to your Thanksgiving spread, it can also easily be vegetarian, by swapping the chicken stock for vegetable stock. Your Thanksgiving guests will definitely reach for seconds of this dressing!
Herb & Mushroom Stuffing
1 18 oz rustic bread loaf, cut into 1-inch cubes
4 tbsp butter
1 onion, chopped
6 celery ribs, roughly chopped
8 oz crimini mushrooms, quartered
4 garlic cloves
2 tbsp sage, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme
4 cups chicken stock
½ walnuts, chopped
½ cup dried cranberries
Heat the oven to 250°F and toast the cubed bread on a baking sheet until golden and crisp, about 30 minutes. Remove the bread from the oven and increase the temperature to 350°F.
In a large dutch oven, melt the butter on medium heat. Add the celery and onion and cook for 4-5 minutes. Stir in the mushrooms and cook until the onions are lightly caramelized. Add in the garlic and herbs and stir until well mixed. Pour in the chicken stock and simmer for 3-5 minutes.
Remove the mixture from the heat and fold in the walnuts, dried cranberries, and cubed bread until it is all moistened. Stuff the turkey with the dressing and transfer the remaining dressing to a baking dish. Bake the dressing in the oven at 350°F for 25-30 minutes. Let cool for a few minutes, then serve.
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